Proteínas del gluten y reología de trigos harineros mexicanos influeciados por factores ambientales y genotípicos

Olán, Micaela de la O; Rangel, Eduardo Espitia; Mir, Héctor Eduardo Villaseñor; Galán, José Domingo Molina; Sánchez, Higinio López; Santacruz-Várela, Amalio; Bautista, Roberto J. Peña

doi:10.1590/s0100-204x2010000900008

Cited by 3 publications

(2 citation statements)

References 25 publications

(15 reference statements)

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“…A força do glúten (W), expressa em 10 -4 Joules, representa o trabalho (energia) de deformação da massa, que é indicativo da força de panificação da farinha (Módenes et al, 2009). A força de panificação é associada à maior ou à menor capacidade de absorção de água pelas proteínas formadoras do glúten, combinadas à capacidade de retenção do gás carbônico (Olán et al, 2010).…”

Section: Introductionunclassified

Número ideal de amostras para classificação comercial de cultivares de trigo no Brasil

Castro

Caierão

Silva

et al. 2016

Pesq. agropec. bras.

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Resumo: O objetivo deste trabalho foi estimar o número ideal de amostras, para a classificação comercial de cultivares de trigo (Triticum aestivum) quanto à média de força de glúten, no Rio Grande do Sul e no Paraná, principais estados produtores de trigo do Brasil. Resultados de análises de alveografia de amostras de grãos, provenientes de ensaios de competição de três cultivares de trigo (até 280 ensaios, em 11 anos), foram utilizados. O número ideal de amostras foi estimado com base nas propriedades da distribuição amostral da média, por região de adaptação, nos estados do Rio Grande do Sul e do Paraná. O número ideal variou de 13 a 22, 30 a 49, e 121 a 197 amostras por estado, respectivamente, para a margem de erro de 30, 20 e 10 unidades de força de glúten (W), com, no mínimo, 7, 16 e 63 amostras por região de adaptação e por estado, para a margem de erro de 30, 20 e 10 W, respectivamente. O número ideal de amostras para a classificação comercial de cultivares de trigo, no Rio Grande do Sul e no Paraná, é no mínimo de 13 amostras, por estado, e 7 de amostras, por região de adaptação e por estado, para a margem de erro de 30 W, valores que são superiores aos utilizados para a classificação pelos obtentores.

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Section: Introductionunclassified

Número ideal de amostras para classificação comercial de cultivares de trigo no Brasil

Castro

Caierão

Silva

et al. 2016

Pesq. agropec. bras.

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“…(2016), who reported that the strength of the gluten (reflected in this case by W and the P/L ratio) is affected by rainfall, relative humidity and temperature. Dough baking strength and P/L would be primarily controlled by the environmental conditions (Kaya & Sahin, 2015 ), although according to the current results, the genotype × environment interaction would also have significant effects (De la O Olán et al., 2010). In that sense, medium heritability coefficients have been reported for W and P, whereas L and PROT have been associated to a low heritability (Branlard et al., 2001).…”

Section: Discussionmentioning

confidence: 50%

Environmental and cultivar effects on technological quality of the bread wheat produced in the Pampean plain of Argentina

Molfese¹,

Franco

Domenech

et al. 2021

Crop Science

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The quality of the wheat (Triticum aestivum L.) grain is determined by several factors that lead to different physical, chemical, and/or rheological characteristics. Our aim was to evaluate the effects of the type of cultivar quality and agricultural region of production on parameters that define the commercial and industrial quality of wheat. A total of 3,486 wheat samples were collected from producer lots. The samples corresponded to commercial cultivars classified according to the quality type following a system used in Argentina which is based on the combination of commercial and baking quality indicators. These wheat varieties were produced in three different regions according to resource availability (fertility of the soil and average rainfall). The technological quality of the different grain samples and flours was determined by means of physicochemical analyses. The samples from the region of high resource availability with higher productivity and lower industrial quality differed from those from the regions of low and medium resource availability. Grain test weight and ash content were significantly affected by the interaction between the quality group of the cultivars and the region of origin. Grain protein and gluten contents were mainly conditioned by the resource availability of the region. However, the quality of the gluten was genetically conditioned by quality group of the cultivars. As results of the relationships among these parameters, most of the variables of flour quality (color, deformation energy, tenacity/extensibility ratio, and farinograph stability) would be explained by the interaction between the cultivar and the environment where it was grown.

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Detection of Gluten in Dishes Offered as Gluten-Free in a Gastronomic Area Located in San José, Costa Rica

Bagnarello-Madrigal¹,

Rodríguez-Chaves²,

Villegas-Barakat³

et al. 2022

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Celiac disease, gluten sensitivity and gluten intolerance are health conditions that require consumers to avoid their gluten intake. In Costa Rica, Law 8975 regulates the amount of gluten permitted in prepackaged products labeled as "gluten-free", but the parameters to be followed are not mandated for food service operations. This study investigated whether restaurants with gluten-free (GF) options in a gastronomic area of the city of San José, Costa Rica, achieved the requirements of the legislation that the dishes offered should contain less than 20 ppm gluten. Using data collected from five restaurants offering GF dishes, two provided dishes with quantities of gluten greater than 20 ppm (restaurant A, four samples and restaurant B, three samples); particularly dishes from the category "meat with sauce". Although those dishes are naturally gluten-free, when they are handled in areas of shared production, they are exposed to the risk of cross contact, furthermore the adding of misscellaneous such as: marinades, sauces and condiments, which could contain traces of gluten or hidden gluten, a risk associated with the use of ingredients without certification GF (supplier's practices and label declaration). Therefore improvements in food service procedures should be enforced. The findings of the present study emphasize the need to include restaurant foods in the relevant legislation to ensure that the gluten-intolerant sector of the population remains safe when eating out.

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Proteínas del gluten y reología de trigos harineros mexicanos influeciados por factores ambientales y genotípicos

Cited by 3 publications

References 25 publications

Número ideal de amostras para classificação comercial de cultivares de trigo no Brasil

Número ideal de amostras para classificação comercial de cultivares de trigo no Brasil

Environmental and cultivar effects on technological quality of the bread wheat produced in the Pampean plain of Argentina

Detection of Gluten in Dishes Offered as Gluten-Free in a Gastronomic Area Located in San José, Costa Rica

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Proteínas del gluten y reología de trigos harineros mexicanos influeciados por factores ambientales y genotípicos

Cited by 3 publications

References 25 publications

Número ideal de amostras para classificação comercial de cultivares de trigo no Brasil

Número ideal de amostras para classificação comercial de cultivares de trigo no Brasil

Environmental and cultivar effects on technological quality of the bread wheat produced in the Pampean plain of Argentina

Detection of Gluten in Dishes Offered as Gluten-Free in a Gastronomic Area Located in San Jos&#233;, Costa Rica

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Product

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Detection of Gluten in Dishes Offered as Gluten-Free in a Gastronomic Area Located in San José, Costa Rica